Sautéed Beet Greens
This easy recipe is a great way to prepare beet tops, or any other leafy green like chard or kale.
Servings: 2
Ingredients
- 1 bunch beet greens
- 1 lemon
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 to 1/2 teaspoon fine sea salt use to taste
Instructions
- Wash beet greens thoroughly to remove grit. Separate stems from leaves. Chop stems finely and roughly chop the leaves.1 bunch beet greens
- Zest the lemon, then juice half, removing any seeds. Save the remaining half for another use.1 lemon
- Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add chopped stems and cook for 2–3 minutes until slightly softened.1 tablespoon olive oil, 2 cloves garlic, 1/4 teaspoon crushed red pepper flakes
- Add beet leaves and sprinkle with salt, stirring as the greens wilt. Cook 3–5 minutes until tender, but still vibrant.1/4 to 1/2 teaspoon fine sea salt
- Finish with lemon juice and lemon zest. Taste and adjust seasoning as needed.
Notes
- If you prefer less heat, swap the crushed red pepper flakes for a few cracks of black pepper.
